• Heat grill to medium-high.

  • Tear off four 12-inch pieces extra-wide heavy-duty foil. In a large bowl, toss zucchini, 3 tbsp tapenade, 1 tbsp parsley, 1/4 tsp salt and the pepper and divide among foil pieces.

  • Spread 6 tbsp tapenade over flounder fillets and season with 1/8 tsp salt. Place fillets on top of zucchini.

  • Fold long sides of foil together and fold over twice. Roll up ends tightly to seal. Transfer to grill and cook 10 to 13 minutes, until fish flakes easily with a fork (be careful when testing doneness as steam will escape from bag).

Nutrition Facts

138 calories; 5 g total fat; 867 mg sodium. 8 g carbohydrates; 15 g protein;